Fresh Lemon Pasta Salad With Asparagus & Tomatoes

Easter Sunday was a beautiful, meaningful, relaxing and delicious day for us.  After a great church service, we went to my in-laws, and the food was wonderful!

I had to take a picture of my plate, I thought it was one of the prettiest plates of food that I have seen in awhile.  Look at all those colors!  I skipped out on the ham, but sure was not missing it due to all the wonderful food we had.

We have a large family so my mom-in-law does much of the cooking, and then we all bring a side dish or dessert to share.

I brought Fresh Lemon Pasta Salad With Asparagus & Tomatoes.  I had seen it on Pinterest, and it sounded so light, fresh and delish!  That is exactly what it was.  Very simple, very fresh, very light.  I made it Sunday morning while getting ready for church, yes, it was that easy.  I loved that it can be served warm, cold, or room temperature.

Fresh Lemon Pasta Salad With Asparagus & Tomatoes

12 oz. pasta (I used whole wheat spaghetti, the original recipe calls for Orzo pasta)
1 bunch fresh asparagus, cut into 1 inch pieces
1 pint grape or cherry tomatoes, halved
1 lemon, zested and juiced
4 Tablespoons extra virgin olive oil
1 clove garlic, minced
2 Tablespoons fresh parsley, minced
Salt & Pepper
Grated Parmigiano Reggiano (leave out to keep it vegan)

Bring 2 large pots of water to boil.  Add a big pinch of salt in each.

To one pot, add asparagus and blanch, about 2-3 minutes, depending on the thickness of your asparagus.  Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.

To the second pot, add the pasta.  Cook per package instructions.  When tender, drain and place in a large bowl.  Add blanched asparagus and tomato halves.

Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl.  Stir into pasta and vegetables.  Stir in parsley and grated Parmigiano Reggiano, if using.

This can be served warm, room temperature or cold.